22nd EDITION the fresh pasta CATALOGUE
22nd EDITION
Deep-frozen product (refrigerate at -18°C) The images are only intended to show the product. For further details about product characteristics, list of ingredients and possible allergens, please refer to the technical datasheets. A LEGACY OF TRADITION
a tiny artisan workshop, we were first inspired In with the courage to believe in our passion: a deep affection and love for the traditions of our native Romagna.
Just an old family recipe to start with. Then the experience of four generations of pasta makers. Plus a passion for getting things just right. quality tradition deep-freezing And finally our dream: to bring traditional fresh Italian pasta to the dining tables of the whole world. To do this we have studied every Over the past 40 years, Our only friend - the freezing last detail: from the quality of our intensive research and cold. Laboratorio Tortellini®'s the ingredients to the ability of analysis has enabled us to build expertly deep-frozen pasta Cappelletti Romagnoli, Tortellini Bolognesi, Tagliatelle, advanced machines capable up a catalogue of over 100 products - increasingly the Garganelli, Strozzapreti, Gnocchetti... As you browse of repeating the gestures of products: the heritage of the preferred choice of quality through this catalogue, you will discover that the human hands and offering you entire Italian peninsula. restaurants and now coming shape of each and every pasta in your most exquisite a pasta that retains every single to kitchens all over the world. characteristic of fresh artisanal recipes has a unique story to tell of its origin, history pasta. We have entrusted and future. production to the expert hands of our pasta makers who understand and love this tradition just as much as we do. THE ESSENTIALS FOR A GOOD SHEET OF PASTA 1 2 THE BASE FOR ANY GOOD FRESH PASTA WHETHER FILLED semolina the eggs We principally use durum wheat We use only eggs from barn- OR NON-FILLED, LONG OR SHORT, semolina. raised hens, at least five per kilo This flour, unlike soft wheat, of flour, which gives the dough its IS FIRST AND FOREMOST makes the dough more elastic, vivid yellow colour. which obviously ensures the pasta A GREAT SHEET OF PASTA. keeps its firmness when cooked - an aspect that we consider a priority when the product is used by caterers and restaurants. Our durum wheat semolina is processed in the best Italian mills. 3 4 environment pasta artists
We produce the pasta in a warm, Above all, our pasta is produced under moist environment, to keep its the watchful eyes of our master pasta- typical elasticity and softness, as makers, who monitor production and tradition requires. modify it in accordance with external climatic conditions. THE CHEF’S FRESH PASTA
Of course, quality is a must in the kitchen, but what makes Laboratorio Tortellini®'s fresh pasta an essential ally for the chef are its unique features.
constant quality time savings
Strict control over each stage Our products' ease of use and very short of production ensures a product cooking times from frozen of constant quality. add up to considerable time savings.
range IQF deep-freezing
A catalogue of over 100 products will never We freeze each piece of pasta fail to satisfy even the most demanding individually to eliminate waste. creative requirements. We only use what we need.
yield food cost
One immediate advantage in terms We keep food cost constantly under of food cost is its very high yield. control.
cooking firmness shelf life
Our Pasta's excellent cooking firmness All products have a shelf life of 24 months. and high stress-resistance make it ideal for Pasta with meat and fish fillings has a restaurants. shelf life of 18 months. Any exceptions are marked with an asterisk. THE SECRET HEART OF QUALITY
raw materials zero preservatives
We visit production zones in person to Thanks to deep-freezing, we do not need select the best ingredients. We internally to add any preservatives to bring our fresh process raw materials and do not use semi- pasta to kitchens all over the world. finished products.
clean label processing
We have no secret to hide, we only use We process raw materials by hand natural and simple ingredients. to make sure we obtain fillings of A clean and easy to read label. the desired consistency, with clearly distinguishable individual ingredients. All this enhances fragrance and flavour. sfoglia antica
Laboratorio Tortellini® dough sheet is the Sfoglia Antica, gently veined like the one obtained with a rolling pin.
We also have two other textures available: the rustic dough and the bronze die extrusion.
RUSTIC DOUGH A rustic dough sheet that catches a generous amount of sauce.
BRONZE A special porosity for long and short drawn pasta. DIE [ Real size pictures ] our short pasta
D14 Gnocchetti sardi
Ingredients: durum wheat semolina, soft wheat D04 flour, water, salt. Orecchiette MIN 4 +55% 1 pc 0.8g 10 x 1kg 3kg YIELD (speciality of Apulia)
Ingredients: durum wheat semolina, water.
MIN 4-5 +50% 1 pc 10 x 1kg 3kg YIELD 1.3g
D02 Strigoli®
Ingredients: soft wheat flour, water, salt.
MIN 1 pc 10 4-5 YIELD +45% 0.8g x 1kg 3kg D22 Calamarata BRONZE (speciality of Campania) DIE
Ingredients: durum wheat semolina, water.
Its shape brings to mind squid rings, hence the name Calamarata (calamaro = squid). A classic Neapolitan dish and close relative of pacchero pasta, without eggs, it shares tastiest and most typical sauces with it, especially D03 fish-based ones. It gave its name to the namesake recipe, the best known and most offered. ®
Strigoli verdi MIN 1 pc 8 3-4 YIELD +35% 3.4g x 1kg 1.5kg (GREEN)
Ingredients: soft wheat flour, dehydrated spinach, water, salt.
MIN 4-5 +45% 1 pc 0.8g 10 x 1kg 3kg YIELD our short pasta [ Real size pictures ] our egg short pasta
D21
Cavatielli D07 (speciality of Apulia) Gramigna gialla
Ingredients: durum wheat semolina, water, salt. (YELLOW) BRONZE DIE D13 Let's go to Apulia to rediscover an old regional pasta: Cavatielli. This particular pasta belongs to the tradition of so-called “trascinate” (dragged), because it is obtained Ingredients: durum wheat semolina, barn eggs, Strigoloni from a special technique that involves dragging and water, salt. D05 pressing a piece of dough on the cutting board while moving fingers in a particular way. The dough, which BRONZE Ingredients: durum wheat semolina, water, salt. processing makes particularly soft, is made of: durum MIN 1 pc 5-6 YIELD +55% 1g 10 x 1kg 3kg DIE wheat semolina, water and salt. Bersaglieri The shape of this pasta resembles an elongated semi- MIN 1 pc 10 4-5 YIELD +50% 3.6g x 1kg 1.5kg closed shell, which can collect generous amounts of sauce. Ingredients: durum wheat semolina, barn eggs, This pasta is suitable for many different sauces of the best water, dehydrated tomato, dehydrated spinach, Apulian tradition: meat- and fish-based, especially cod or mussel sauces, and legume sauce, to say nothing of red beetroot juice powder, salt. cheese-based sauces, chief among them the one prepared with strong sheep’s milk ricotta. MIN 1 pc 10
4-5 YIELD +50% 1.3g x 1kg 3kg
MIN 4-5 1 pc 10 x 1kg 3kg YIELD +50% 1.8g
D09 Gramigna paglia e fieno BRONZE (YELLOW AND GREEN) DIE
Ingredients: durum wheat semolina, barn eggs, D16 dehydrated spinach, water, salt.
MIN 1 pc 10 Riminesi 5-6 YIELD +55% 1g x 1kg 3kg D10 (speciality of Rimini) D19 Sedanini gialli Ingredients: soft wheat flour, water, salt. BRONZE (YELLOW) DIE Rimini’s own local version of the Strozzapreti of Romagna, Paccheri an eggless pasta whose unusual name (“priest-choker”) is BRONZE believed to derive from the wish that “azdore” (housewives) (Neapolitan speciality) DIE Ingredients: durum wheat semolina, barn eggs, of Romagna nurtured against priests who guzzled their water, salt. pasta - namely, that they would choke on it. It’s a legend Ingredients: durum wheat semolina, water. which is nicely expressive of the resentment caused during Romagna’s long domination by the Papal States. MIN 1 pc 10 The eggless Neapolitan Paccheri, (regional term for 4-5 YIELD +50% 1.3g x 1kg 3kg “slaps”), have a curious name which is said to derive D06 from the distinctive slapping sound made by this pasta
MIN 1 pc when it hits the plate coated in a good Mediterranean 2-3 YIELD +35% 2g 10 x 1kg 3kg sauce. BRONZE Strozzapreti DIE
MIN 1 pc 9 4-5 YIELD +50% 9.1g x 1kg 1.5kg Ingredients: durum wheat semolina, barn eggs, water, salt.
MIN 2-3 +50% 1 pc 1.8g 10 x 1kg 3kg YIELD our egg short pasta
D01 Garganelli romagnoli BRONZE (speciality of Romagna) DIE
Ingredients: durum wheat semolina, soft wheat flour, barn eggs, water, salt.
MIN 4-5 +50% 1 pc 1.5g 10 x 1kg 3kg YIELD D12 Maccheroni BRONZE al torchio DIE
Ingredients: durum wheat semolina, barn eggs, water, salt.
MIN 1 pc 10 2-3 YIELD +40% 2.3g x 1kg 1.5kg
D15
| NEW | Passatelli (speciality of Romagna)
Ingredients: barn eggs, breadcrumbs, Parmigiano Reggiano DOP, cheese, soft wheat flour, salt, nutmeg.
Passatelli take their name from the perforated iron through which the paste is forced ("passata") to give it its distinctive shape. Made from a mixture of Parmigiano Reggiano DOP, barn eggs, breadcrumbs, nutmeg and just a touch of flour, Passatelli are compact but soft with an exceptionally good flavour. In their region of origin, Romagna, they are traditionally enjoyed “in brodo” (in stock), although outside D23 Romagna it's more and more common to see them served with other sauces.
Fusilloni di pasta MIN 1 9 x 1kg 1.5kg YIELD +25% BRONZE fresca all’uovo DIE
Ingredients: durum wheat semolina, barn eggs, water, salt.
MIN 1pc 7 4-5 YIELD +45% 6.4g x 1kg 2kg our long pasta [ Real size pictures ] our long pasta
D18 Pizzoccheri (speciality of Valtellina)
Ingredients: durum wheat semolina, wholegrain buckwheat flour, salt, water. E11
Pizzoccheri are from the Alpine region of Valtellina and a kind of thick, dark tagliatelle made from wheat and buckwheat flour. They are considered a traditional product Bigoli BRONZE of Valtellina. They are best paired with local cheeses and (speciality of Veneto) DIE vegetables, especially savoy cabbage.
Ingredients: durum wheat semolina, soft wheat MIN 4 +50% 1 pc 1.4g 10 x 1kg 1.5kg E14 YIELD flour, barn eggs, water, salt.
A pasta originally from the Veneto region, similar in appearance to spaghetti, but thicker (2 mm) and softer Pici due to the addition of barn eggs in the dough. It goes with a wide range of sauces. (speciality of Siena BRONZE and Grosseto) DIE
MIN 1 pc 10
8 YIELD +50% 35g x 1kg 1.5kg Ingredients: durum wheat semolina, water.
Pici were originally made in the part of Tuscany between Siena and Grosseto. They are made from a simple dough of flour and water which is flattened, cut into strips and rolled until it looks like thick, uneven spaghetti. Pici are symbolic of a peasant cooking tradition and, as such, are more and D17 more appreciated nowadays. Their classic pairings are with “aglione”, a tomato sauce pungently flavoured with garlic, 4.5 mm and with fried breadcrumbs. They also go well with rich Scialatielli meat sauces, especially duck. (speciality of Campania)
MIN 5-6 +90% 1 pc 35g 10 x 1kg 1.5kg YIELD Ingredients: durum wheat semolina, water, salt. E16 Never longer than 10/12 cm, Scialatielli look similar to fettuccine without barn eggs but are thicker. A traditional BRONZE Campanian pasta which goes beautifully with fish sauces. Spaghetti DIE MIN 4-5 +50% 1 pc 1.6g 10 x 1kg 1.5kg di pasta fresca YIELD trafilati al bronzo
Ingredients: Kronos® durum wheat semolina, water.
MIN 2-3 +50% 1 pc 30g 8 x 1kg 2kg YIELD
[ Real size pictures ] our long egg pasta
E02
Taglioline verdi 3 mm SFOGLIA (GREEN) ANTICA
Ingredients: durum wheat semolina, barn eggs, E06 dehydrated spinach, water, salt. Spaghetti 2.2 mm MIN 2-3 +70% 1 pc 22g 10 x 1kg 1.5kg SFOGLIA YIELD E15 alla chitarra ANTICA
Ingredients: durum wheat semolina, barn eggs, Tagliatelle water, salt. rustiche E04 7 mm 10 mm MIN 5-6 +60% 1 pc 50g 10 x 1kg 1.5kg
YIELD all’uovo SFOGLIA Tagliatelle ANTICA (RUSTIC EGG RUSTIC TAGLIATELLE) DOUGH Ingredients: durum wheat semolina, barn eggs, water, salt. Ingredients: durum wheat semolina, barn eggs, water, salt.
MIN 3 +70% 1 pc 25g 10 x 1kg 1.5kg
YIELD E07
MIN 1 pc 2-3 YIELD +65% 35g 10 x 1kg 2kg Taglioline al nero di seppia 3 mm SFOGLIA (WITH SQUID INK) ANTICA
Ingredients: durum wheat semolina, barn eggs, squid ink, water, salt.
MIN 2-3 +90% 1 pc 25g 10 x 1kg 1.5kg E18 YIELD Taglierini rustici all’uovo 5 mm RUSTIC (RUSTIC EGG TAGLIERINI) DOUGH
E19 Ingredients: durum wheat semolina, barn eggs, 18 mm water, salt. E10 Pappardelle
MIN 3-4 +70% 1 pc 34g 10 x 1kg 2kg YIELD SFOGLIA rustiche 18 mm Pappardelle ANTICA E01 all’uovo Ingredients: durum wheat semolina, barn eggs, 3 mm (RUSTIC EGG RUSTIC DOUGH water, salt. Taglioline gialle SFOGLIA PAPPARDELLE) (YELLOW) ANTICA Ingredients: durum wheat semolina, barn eggs, water,
MIN 3 +60% 1 pc 25g 10 x 1kg 1.5kg salt. YIELD Ingredients: durum wheat semolina, barn eggs, water, salt.
MIN 1 pc 10 3 YIELD +70% 26g x 1kg 2kg [ Real size pictures ] MIN 2-3 +70% 1 pc 22g 10 x 1kg 1.5kg YIELD our vegetable fillings
B01 Ravioli ricotta e bieta SFOGLIA (WITH RICOTTA AND CHARD) ANTICA
Ingredients (pasta): durum wheat semolina, barn eggs, water. Ingredients (filling) 46%: ricotta 66%, chard 22%, breadcrumbs, Grana Padano DOP, salt.
MIN 5-6 +25% 1 pc 7.1g 8 x 1kg 3kg YIELD
B05 MORE FILLING Tortelli mezzaluna verdi ricotta e spinaci (GREEN WITH RICOTTA SFOGLIA AND SPINACH) ANTICA
Ingredients (pasta): durum wheat semolina, barn eggs, water, dehydrated spinach. Ingredients (filling) 59%: ricotta 51%, mascarpone, spinach 10%, breadcrumbs, Grana Padano DOP, parsley, salt. B04 MORE FILLING
MIN 4-5 +24% 1 pc 10.5g 9 x 1kg 3kg Tortelli mezzaluna YIELD ricotta e spinaci (WITH RICOTTA AND SPINACH) SFOGLIA ANTICA
Ingredients (pasta): durum wheat semolina, barn eggs, water. Ingredients (filling) 59%: ricotta 51%, mascarpone, spinach 10%, breadcrumbs, Grana Padano DOP, parsley, salt.
MIN 4-5 +24% 1 pc 10.5g 9 x 1kg 3kg YIELD
[ Real size pictures ] [ Real size pictures ] our vegetable fillings
B15 C13 Grantortellone® Tortelli ricotta e spinaci alla rucola SFOGLIA (WITH RICOTTA (WITH ROCKET) ANTICA SFOGLIA AND SPINACH) ANTICA Ingredients (pasta): durum wheat semolina, Ingredients (pasta): durum wheat semolina, barn eggs, water. barn eggs, water. Ingredients (filling) 57%: ricotta, rocket 17%, Ingredients (filling) 56%: ricotta 70%, spinach 17%, Grana Padano DOP, breadcrumbs, salt, Grana Padano DOP, breadcrumbs, salt. nutmeg. C04
MIN 4-5 +25% 1pc 15.3g 7 x 1kg 3kg MIN 4-5 1 pc 7 YIELD +25% 17.5g x 1kg 3kg YIELD Tortelli di patata SFOGLIA C30 (WITH POTATO) ANTICA
Ingredients (pasta): durum wheat semolina, Cappellacci barn eggs, water. di zucca violina Ingredients (filling) 57%: potato puree 59%, ricotta, skimmed milk powder, Grana Padano DOP, salt, spices. (WITH BUTTERNUT B16 SQUASH) SFOGLIA ANTICA MIN 4-5 +25% 1 pc 7 x 1kg 3kg YIELD 17.5g ® Grantortellone Ingredients (pasta): durum wheat semolina, barn eggs, water. verde ricotta C16 C24 Ingredients (filling) 56%: butternut squash 65%, e spinaci Parmigiano Reggiano DOP, breadcrumbs, cheese, (GREEN WITH RICOTTA sugar, amaretto biscuit, salt, nutmeg. Tortelli al radicchio Tortelli alla zucca SFOGLIA AND SPINACH) ANTICA rosso violina MIN 4-5 +25% 1 pc 15.3g 7 x 1kg 3kg SFOGLIA YIELD (WITH RED CHICORY) ANTICA (WITH BUTTERNUT Ingredients (pasta): durum wheat semolina, barn SFOGLIA SQUASH) ANTICA eggs, dehydrated spinach, water. Ingredients (pasta): durum wheat semolina, Ingredients (filling) 56%: ricotta 70%, spinach 17%, barn eggs, water. Ingredients (pasta): durum wheat semolina, Grana Padano DOP, breadcrumbs, salt. Ingredients (filling) 57%: ricotta, red chicory 22.4%, barn eggs, water. Grana Padano DOP, breadcrumbs, salt. Ingredients (filling) 57%: butternut squash 70%,
MIN 4-5 +25% 1 pc 7 x 1kg 3kg YIELD 15.3g Parmigiano Reggiano DOP, cheese, breadcrumbs,
MIN 4-5 +25% 1 pc 17.5g 7 x 1kg 3kg sugar, amaretto biscuit, salt, nutmeg. YIELD
MIN 1 pc 7 4-5 YIELD +25% 17.5g x 1kg 3kg
[ Real size pictures ] [ Real size pictures ] our vegetable fillings
B08
Tortellacci C32 ricotta e spinaci (WITH RICOTTA Raviolacci SFOGLIA AND SPINACH) ANTICA ai carciofi SFOGLIA Ingredients (pasta): durum wheat semolina, (WITH ARTICHOKES) ANTICA barn eggs, water. Ingredients (filling) 57%: ricotta 70%, spinach 19%, Ingredients (pasta): durum wheat semolina, barn breadcrumbs, Grana Padano DOP, salt. eggs, natural artichoke flavour, water. C34 Ingredients (filling) 56%: ricotta, artichokes 30%, MIN 4-5 +25% 1 pc 17.5g 7 x 1kg 3kg breadcrumbs, Grana Padano DOP, salt. YIELD
Ravioli alla borragine C09 MIN 4-5 1 pc 7 x 1kg 3kg YIELD +20% 18.3g (WITH BORAGE) (speciality of Liguria) SFOGLIA Giganti ricotta ANTICA ed erbette Ingredients (pasta): durum wheat semolina, soft (WITH RICOTTA SFOGLIA wheat flour, barn eggs, water. AND CHARD) ANTICA Ingredients (filling) 56%: ricotta, borage 22%, Grana Padano DOP, marjoram, breadcrumbs, sage, salt. Ingredients (pasta): durum wheat semolina, An essential dish from a region that really knows how to barn eggs, water. use herbs in its cooking: Liguria. The unique flavour of our Ravioli comes from borage, an herb that grows wild in the Ingredients (filling) 47%: ricotta 60%, chard 17%, Mediterranean maquis environment and is now purpose- Grana Padano DOP, breadcrumbs, salt. grown too. Formerly believed to have anti-depressant properties, borage has small, ultramarine blue flowers and tasty leaves that are used in cooking for their intriguing, MIN 1 pc 8 6-7 YIELD +40% 26g x 1kg 3kg distinctive flavour.
MIN 2-3 +20% 1 pc 7.6g 8 x 1kg 3kg C14 YIELD C11 C41 Panzerotti Tortelli ricotta e spinaci Giganti ricotta (WITH RICOTTA e asparagi agli asparagi SFOGLIA SFOGLIA AND SPINACH) ANTICA (WITH RICOTTA (WITH ASPARAGUS) ANTICA SFOGLIA AND ASPARAGUS) ANTICA Ingredients (pasta): durum wheat semolina, Ingredients (pasta): durum wheat semolina, barn barn eggs, water. Ingredients (pasta): durum wheat semolina, eggs, dehydrated asparagus, dehydrated spinach, Ingredients (filling) 60%: ricotta 63%, spinach 21%, barn eggs, water. water. Grana Padano DOP, breadcrumbs, salt. Ingredients (filling) 47%: ricotta 56%, Ingredients (filling) 57%: ricotta, asparagus 39%, asparagus 28%, Grana Padano DOP, breadcrumbs, Grana Padano DOP, breadcrumbs, extra virgin olive dehydrated asparagus, sunflower oil, salt, onion, MIN 1 pc oil, onion, salt, garlic, pepper. 5-6 YIELD +15% 22g 9 x 1kg 3kg garlic.
MIN 4-5 1 pc 7 x 1kg 3kg YIELD +25% 17.5g MIN 1 pc 6-7 YIELD +40% 26g 8 x 1kg 3kg our fruit fillings
C33 Raviolacci alle castagne SFOGLIA (WITH CHESTNUTS) ANTICA
Ingredients (pasta): durum wheat semolina, barn eggs, chestnut flour 14%, water. C38 Ingredients (filling) 56%: cooked chestnuts 45% (dried chestnuts, bay leaves, water), ricotta, Parmigiano Reggiano DOP, cheese, barn eggs, salt, pepper. Raviolacci al farro
MIN 4-5 +20% 1 pc 18.3g 7 x 1kg 3kg con formaggio YIELD e noci (SPELT RAVIOLACCI WITH CHEESE SFOGLIA AND WALNUTS) ANTICA
Ingredients (pasta): durum wheat semolina, SFOGLIA wholegrain spelt flour, barn eggs, water. ANTICA Ingredients (filling) 64%: ricotta, cheeses 21% (Grana C48 Padano DOP, Casatella), walnuts 17%, breadcrumbs, parsley, salt, pepper. ®
Fiocchi MIN 4-5 +20% 1 pc 18.3g 8 x 1kg 3kg mela e cannella YIELD (WITH APPLE AND CINNAMON)
Ingredients (pasta): durum wheat semolina, barn eggs, water. Ingredients (filling) 38%: dehydrated apple 40%, robiola, ricotta, breadcrumbs, Grana Padano DOP, cinnamon 0.2%.
MIN 1 pc 4-5 YIELD +35% 11.2g 10 x 1kg 3kg
C50 SFOGLIA ANTICA
C19 Girasoli mascarpone e noci ® Fiocchi (WITH MASCARPONE SFOGLIA formaggio e pere AND WALNUTS) ANTICA
(WITH CHEESE AND PEARS) Ingredients (pasta): durum wheat semolina, barn eggs, water. Ingredients (pasta): durum wheat semolina, Ingredients (filling) 61%: ricotta, walnuts 15%, barn eggs, water. mascarpone 11%, Grana Padano DOP, breadcrumbs, Ingredients (filling) 38%: dehydrated pear 42%, salt, parsley. cheeses 36% (robiola, Grana Padano DOP, Taleggio DOP) ricotta, breadcrumbs. MIN 5-6 1 pc 10 x 1kg 3kg YIELD +20% 25g
MIN 1 pc 10 4-5 YIELD +35% 11.2g x 1kg 3kg [ Real size pictures ] our meat fillings
A03
Tortellini A13 SFOGLIA mignon ANTICA Fiocchi® Ingredients (pasta): durum wheat semolina, barn eggs, water. speck e Fontina (WITH SPECK HAM Ingredients (filling) 30%: mortadella, Parmigiano SFOGLIA Reggiano DOP, pork meat, breadcrumbs, sunflower AND FONTINA CHEESE) ANTICA oil, wine, salt, spices, garlic, rosemary. Ingredients (pasta): durum wheat semolina, barn eggs, water. MIN 1 pc 8 2-3 YIELD +35% 1.7g x 1kg 3kg Ingredients (filling) 38%: Fontina DOP 20%, ricotta, speck ham 18%, breadcrumbs, salt.
MIN 1 pc 9
4-5 YIELD +35% 11.2g x 1kg 3kg
A02 Tortellini SFOGLIA bolognesi ANTICA A19 Ingredients (pasta): durum wheat semolina, barn eggs, water. Raviolacci Ingredients (filling) 32%: mortadella, Parmigiano Reggiano DOP, pork meat, breadcrumbs, sunflower alle carni brasate oil, wine, salt, spices, garlic, rosemary. (WITH BRAISED MEAT) SFOGLIA (speciality of Piedmont) ANTICA MIN 3-4 +40% 1 pc 3.2g 8 x 1kg 3kg YIELD Ingredients (pasta): durum wheat semolina, barn eggs, water. A04 Ingredients (filling) 56%: meat 40%, (beef, pork and turkey meat), stock, Parmigiano Reggiano Cappelletti DOP, spinach, celery, carrots, onion, breadcrumbs, sunflower oil, wine, salt, spices, garlic, rosemary.
al prosciutto Memories from Alpine pastures and intense underbrush scent, crackling fire and the desire for intense flavours are crudo the notes that inspired us to create these new Raviolacci SFOGLIA with braised meats. Fresh egg pasta filled with delicious (WITH RAW HAM) ANTICA beef, pork and turkey meat, braised with vegetables and Parmigiano Reggiano cheese, as it is done in Northern Ingredients (pasta): durum wheat semolina, Italy’s traditional kitchens. barn eggs, water. MIN 4-5 +20% 1 pc 18.3g 7 x 1kg 3kg Ingredients (filling) 32%: pork meat, mortadella, YIELD Parmigiano Reggiano DOP, raw ham 16%, breadcrumbs, sunflower oil, wine, salt, spices, garlic, rosemary.
MIN 3-4 +40% 1 pc 3.2g 8 x 1kg 3kg YIELD [ Real size pictures ] our meat fillings
A11 Agnolotti piemontesi SFOGLIA (speciality of Piedmont) ANTICA A01 Ingredients (pasta): durum wheat semolina, A15 SFOGLIA barn eggs, water. Agnolotti ANTICA Ingredients (filling) 46%: meat 40%, (beef, pork and turkey meat), stock, Parmigiano Reggiano DOP, Tortelli Ingredients (pasta): durum wheat semolina, cheese, spinach, celery, carrots, onion, breadcrumbs, barn eggs, water. sunflower oil, wine, salt, spices, garlic, rosemary. al cinghiale SFOGLIA Ingredients (filling) 45%: mortadella, Parmigiano A square-shaped pasta filled with braised meats typical of (WITH WILD BOAR) ANTICA Reggiano DOP, turkey meat, pork meat, northern Italian cuisine. Of the many varieties of Agnolotti breadcrumbs, cheese, barn eggs, sunflower oil, wine, – including different shapes, not just square but also round, which were formerly called Anelotti, – the Piedmontese Ingredients (pasta): durum wheat semolina, soft salt, spices, garlic, rosemary. variety is perhaps the best known and most prized for its wheat flour, barn eggs, water. distinctive flavour and intense aroma. A16 Ingredients (filling) 49%: braised wild boar meat MIN 4-5 1 pc 8 x 1kg 3kg YIELD +35% 6.5g 82%, (wild boar, tomato pulp, onion, celery, carrots,
MIN 5-6 +25% 1 pc 7.1g 8 x 1kg 3kg sunflower oil, wine, salt, garlic, sage, bay leaves, YIELD Ravioli del plin rosemary, juniper berries, pepper), breadcrumbs, (speciality of Langhe potatoes, Parmigiano Reggiano DOP, cheese. SFOGLIA and upper Monferrato) ANTICA
MIN 4-5 +25% 1 pc 8 x 1kg 3kg
YIELD 15g Ingredients (pasta): durum wheat semolina, soft wheat flour, barn eggs, water. Ingredients (filling) 35%: meat 42%, (beef, pork and turkey meat), Parmigiano Reggiano DOP, cheese, celery, carrots, onion, stock, spinach, breadcrumbs, leek, sunflower oil, wine, salt, spices, garlic, rosemary.
Plin is a kind of small ravioli made from thinly-rolled dough with a filling of braised meats and vegetables. A traditional Piedmontese pasta, it's most frequently found in and around Cuneo, Turin, the Langhe and the upper A12 Monferrato, all regions known for their fine wines. The name "Plin" means "pinch", designating the movement of A14 thumb and index finger made to seal the pasta. Although Casoncelli frequently served with butter and sage or with meat sauce, SFOGLIA Ravioli del Plin should ideally be served plain to better (speciality of Bergamo) ANTICA appreciate the filling. A more traditional way of serving A20 Tortelli rustici them is in red wine. Ingredients (pasta): durum wheat semolina, al capriolo barn eggs, water. Raviolacci con (RUSTIC TORTELLI min 1-2 +25% 1 pc 2.3g 8 x 1kg 3kg SFOGLIA YIELD Ingredients (filling) 50%: beef and pork meat, ’nduja e pecorino WITH ROEBUCK) ANTICA breadcrumbs, Parmigiano Reggiano DOP, cheese, barn eggs, celery, carrots, onion, dehydrated pear, WITH ‘NDUJA PORK SAUSAGE Ingredients (pasta): durum wheat semolina, amaretto biscuit, sultana raisins, parsley, wine, extra AND PECORINO CHEESE wholegrain buckwheat flour, barn eggs, water. virgin olive oil, sunflower oil, salt, spices, garlic. SFOGLIA (speciality of Calabria) ANTICA Ingredients (filling) 48%: braised roebuck meat A typical dish par excellence of the Bergamo tradition, 82%, (roebuck meat, tomato pulp, celery, carrots, Casoncello is made from a pasta disk with a smooth onion, sunflower oil, wine, salt, garlic, sage, edge of about 6/7 cm in diameter. The rich filling can Ingredients (pasta): durum wheat semolina, vary, but the basic ingredients remain: salami paste, beef, barn eggs, water. bay leaves, rosemary, juniper berries, pepper), Parmigiano Reggiano DOP, amaretti, raisins, breadcrumbs, Ingredients (filling) 56%: ricotta, ‘nduja pork sausage breadcrumbs, Grana Padano DOP. wine and natural pears. The result is a decisively unusual but tasty filled pasta. 28%, Pecorino Romano DOP 15%, breadcrumbs, salt.
MIN 6-7 +35% 1 pc 15g 8 x 1kg 3kg YIELD
MIN 1 pc 8 MIN 1 pc 4-5 +20% 18.3g x 1kg 3kg 3-4 +25% 6.4g 8 x 1kg 3kg YIELD YIELD [ Real size pictures ] our cheese fillings
B06 Cappelletti romagnoli B17 SFOGLIA (speciality of Romagna) ANTICA ® Grancappelletto Ingredients (pasta): durum wheat semolina, romagnolo barn eggs, water. SFOGLIA Ingredients (filling) 32%: Casatella, Parmigiano (speciality of Romagna) ANTICA Reggiano DOP, Grana Padano DOP, breadcrumbs, cheese, barn eggs, salt, spices. Ingredients (pasta): durum wheat semolina, barn eggs, water. MIN 1 pc 8 3-4 YIELD +40% 3.2g x 1kg 3kg Ingredients (filling) 56%: Casatella, Parmigiano Reggiano DOP, Grana Padano DOP, ricotta, barn eggs, breadcrumbs, cheese, salt, spices.
MIN 1 pc 7
4-5 YIELD +25% 15g x 1kg 3kg
C20 Fiocchetti al Gorgonzola (WITH GORGONZOLA SFOGLIA CHEESE) ANTICA B18 Ingredients (pasta): durum wheat semolina, Lunette barn eggs, water. Ingredients (filling) 38%: Gorgonzola DOP 48%, ricotta, Grana Padano DOP, breadcrumbs, parsley, salt. ai 4 formaggi SFOGLIA (WITH 4 CHEESES) ANTICA MIN 4-5 1 pc 9 YIELD +25% 5.2g x 1kg 3kg Ingredients (pasta): durum wheat semolina, barn eggs, water. Ingredients (filling) 48%: ricotta, cheeses 41% (Gorgonzola DOP, Taleggio DOP, Grana Padano DOP, robiola), breadcrumbs, salt.
MIN 4-5 +20% 1 pc 8.3g 7 x 1kg 3kg YIELD C05
SFOGLIA Tortellacci toscani ANTICA
Ingredients (pasta): durum wheat semolina, barn eggs, water. Ingredients (filling) 57%: Casatella, ricotta, Grana Padano DOP, breadcrumbs, parsley, salt, garlic.
MIN 4-5 +25% 1 pc 17.5g 7 x 1kg 3kg YIELD
B13 C37 Cuori SFOGLIA Tortelli con mozzarella di formaggio ANTICA di bufala campana, Ingredients (pasta): durum wheat semolina, barn eggs, water. pomodoro e basilico Ingredients (filling) 54%: ricotta, cheeses 42% (WITH BUFFALO MOZZARELLA, (Edamer, Taleggio DOP, Grana Padano DOP, TOMATO AND BASIL) SFOGLIA robiola), breadcrumbs, salt. ANTICA
MIN 4-5 +20% 1 pc 16.7g 7 x 1kg 3kg Ingredients (pasta): durum wheat semolina, YIELD barn eggs, water. Ingredients (filling) 57%: buffalo ricotta, Mozzarella di Bufala Campana DOP 24%, tomato 20%, bread, basil 2%, salt, extra virgin olive oil, pepper.
MIN 1 pc 7 4-5 YIELD +25% 17.5g x 1kg 3kg
C31 Cuori rossi con mozzarella di bufala campana, pomodoro e basilico B23 (RED WITH BUFFALO MOZZARELLA, TOMATO AND BASIL) Ravioli sardi SFOGLIA ANTICA SFOGLIA (WITH SHEEP RICOTTA) ANTICA
Ingredients (pasta): durum wheat semolina, barn eggs, Ingredients (pasta): durum wheat semolina, soft wheat water, dehydrated tomatoes, red beetroot juice powder. flour “00”, barn eggs, water. Ingredients (filling) 54%: buffalo ricotta, Mozzarella di Ingredients (filling) 57%: ricotta, sheep ricotta 32%, Bufala campana DOP 25%, tomato 20%, breadcrumbs, spinach 9%, breadcrumbs, salt, parsley, nutmeg. basil 2%, salt, extra virgin olive oil, pepper.
MIN 4-5 +25% 1pz 17.5g 7 x 1kg 3kg MIN 4-5 +20% 1 pc 16.7g 7 x 1kg 3kg YIELD YIELD [ Real size pictures (WITH SHELLFISH) ai crostacei Tortelli C26 juice, crustaceans fishand stock, pepper. salt, Grana Padano DOP, breadcrumbs, parsley, lemon 66% (argentine red shrimp, lobster, crab), ricotta, Ingredients crustaceans and (filling) shellfish 57%: barn eggs,water. Ingredients (pasta): durumwheat semolina, parsley, sunflower pepper, garlic. oil,salt, juice, lemon mascarpone, argentine red shrimp 2%, ricotta, breadcrumbs,46%, pinkshrimp 12.5%, Ingredients (filling) yellowtail57%: flounder barn eggs,water. Ingredients (pasta): durumwheat semolina, (WITH FISHFILLING) di mare Tortelli alsapore C49 MIN MIN 4-5 4-5
YIELD YIELD +25% +25% 1 1
pc pc ] 17.5g 17.5g 8 8 x 1kg x 1kg ANTICA SFOGLIA ANTICA SFOGLIA
3kg 3kg MIN 22.5%, breadcrumbs, Grana22.5%, Padano DOP, salt. Ingredients 46%: (filling) ricotta, smoked salmon eggs, water, squidink. Ingredients (pasta): durumwheat barn semolina, WITH SALMON) (BLACK GIGANTI al salmone Giganti neri C43 6-7
YIELD our fish fillings our fish +40% 1
pc 26g
8 x 1kg
ANTICA SFOGLIA 3kg [ Real size pictures ]
C27 Rettangoli con salmone e aneto (RED WITH SALMON SFOGLIA AND DILL) ANTICA
Ingredients (pasta): durum wheat semolina, barn eggs, water, dehydrated tomato, red beetroot juice powder. Ingredients (filling) 55%: ricotta, salmon 14%, mascarpone, smoked salmon 8%, breadcrumbs, sunflower oil, salt, dill, shallot, pepper.
MIN 1 pc 9
4-5 YIELD C35 +20% 11.5g x 1kg 3kg Raviolacci al branzino e profumo di agrumi (WITH SEA BASS SFOGLIA AND CITRUS FRUITS) ANTICA
Ingredients (pasta): durum wheat semolina, barn eggs, water. Ingredients (filling) 56%: sea bass 53%, potato puree, extra virgin olive oil, citrus juice (orange, lemon), citrus peel (orange, lemon), chives, garlic, salt, pepper.
min 4-5 +20% 1 pc 8 x 1kg 3kg YIELD 18.3g C28 Rettangoli alla cernia SFOGLIA (WITH GROUPER) ANTICA
Ingredients (pasta): durum wheat semolina, barn eggs, water. Ingredients (filling) 55%: braised grouper 38%, ricotta, white fish, breadcrumbs, extra virgin olive oil, shallot, parsley, chives, salt, pepper.
MIN 4-5 +20% 1 pc 11.5g 9 x 1kg 3kg YIELD our mushroom and truffle fillings
C25 Lunette al tartufo SFOGLIA (WITH TRUFFLE) ANTICA
Ingredients (pasta): durum wheat semolina, barn eggs, water. Ingredients (filling) 48%: ricotta, truffle 8%, pasteurized fresh whole milk, Parmigiano Reggiano DOP, cheese, breadcrumbs, salt, flavouring.
C42 MIN 4-5 1 pc 8 YIELD +20% 8.3g x 1kg 3kg Raviolacci ai funghi porcini wholegrain semolina (WITH CEP SFOGLIA MUSHROOMS) ANTICA
Ingredients (pasta): durum wheat semolina, wholegrain wheat durum semolina, barn eggs, water. Ingredients (filling) 56%: ricotta, mixed mushrooms 21% (Agaricus bisporus, Pleurotus ostreatus, Lentinus edodes, Pholiota nameko), cep mushrooms 8%, breadcrumbs, Grana Padano DOP, sunflower oil, salt, garlic. C29
MIN 4-5 1 pc 7 ® YIELD +20% 18.3g x 1kg 3kg Grantortellone con funghi porcini SFOGLIA (WITH CEP MUSHROOMS) ANTICA
Ingredients (pasta): durum wheat semolina, barn eggs, water. Ingredients (filling) 56%: ricotta, mushrooms in variable proportions 20% (Agaricus bisporus, Pleurotus ostreatus, Lentinus edodes, Pholiota nameko), cep mushrooms 8%, breadcrumbs, Grana Padano DOP, sunflower oil, salt, parsley, garlic.
MIN 4-5 +25% 1 pc 15g 7 x 1kg 3kg YIELD
[ Real size pictures ] C10 Giganti con funghi porcini (WITH CEP SFOGLIA MUSHROOMS) ANTICA
Ingredients (pasta): durum wheat semolina, barn eggs, water. Ingredients (filling) 47%: ricotta, mushrooms in variable proportions 25% (Agaricus bisporus, Pleurotus ostreatus, Lentinus edodes, Pholiota nameko), Grana Padano DOP, breadcrumbs, cep mushrooms 1.5%, salt, dried cep mushrooms, C15 sunflower oil, parsley, garlic. Panzerotti MIN 6-7 +40% 1 pc 26g 8 x 1kg 3kg YIELD con funghi porcini (WITH CEP SFOGLIA MUSHROOMS) ANTICA
Ingredients (pasta): durum wheat semolina, barn eggs, water. Ingredients (filling) 60%: ricotta, mushrooms in variable proportions 32% (Agaricus bisporus, Pleurotus ostreatus, Lentinus edodes, Pholiota nameko), Grana Padano DOP, breadcrumbs, cep mushrooms 2%, salt, dried cep mushrooms, sunflower oil, garlic.
MIN 5-6 +15% 1 pc 22g 9 x 1kg 3kg YIELD [ Real size pictures ] our gnocchi - potato dumplings
F01 F10 Gnocchi di patata Gnocchi di patata linea azzurra linea oro (BLUE LINE) (GOLDEN LINE)
Ingredients: potato puree 66%, soft wheat flour, Ingredients: potato puree 91%, soft wheat flour, barn durum wheat semolina, corn starch, salt, rice flour. eggs, salt, rice flour.
MIN 1 pc 6 1-2 YIELD +16% 5.5g x 1kg MIN 1 pc 6 1-2 YIELD +16% 5.5g x 1kg
10kg 10 x 1kg packs = 6 x 1kg packs = 6kg
F02 Gnocchi di patata linea rossa (RED LINE)
Ingredients: potato puree 66%, soft wheat flour, durum wheat semolina, corn starch, skimmed milk powder, salt, rice flour.
F03 MIN 1 pc 6 1-2 YIELD +16% 5.5g x 1kg
10 x 1kg packs = 10kg Gnocchi di patata con spinaci (WITH SPINACH)
Ingredients: potato puree 66%, soft wheat flour, durum wheat semolina, corn starch, salt, dehydrated spinach, rice flour.
MIN 1 pc 6 1-2 YIELD +16% 5.5g x 1kg F09 10 x 1kg packs = 10kg Gran Gnocchi di patata
Ingredients: potato puree 91%, soft wheat flour, barn eggs, salt, rice flour.
MIN 2 1 pc 6 x 1kg YIELD +15% 8.3g
6 x 1kg packs = 6kg [ Real size pictures ] our gnocchi - potato dumplings
F11 Gnocchi caserecci alla rapa rossa F06 (WITH RED BEETROOT) Gnocchetti Ingredients: potato puree, soft wheat flour, red all’ortica beetroot juice powder 2%, salt, rice flour. (WITH NETTLE) F51
MIN 1 1 pc 6 Ingredients: potato puree 91%, soft wheat flour, barn YIELD +10% 3.3g x 1kg eggs, dehydrated nettle, salt, rice flour. Filled gnocchi WITH GORGONZOLA CHEESE F07 10 x 1kg packs = 10kg
MIN 1 pc 7 1 YIELD +20% 2.3g x 1kg Gnocchi caserecci Ingredients: potato puree 55%, soft wheat flour, 10 x 1kg packs = 10kg Gorgonzola DOP 10%, ricotta, durum wheat alla zucca semolina, corn starch, breadcrumbs, salt, rice flour. (WITH PUMPKIN) MIN 1 1 pc 6 x 1kg YIELD +6% 8.3g Ingredients: potato puree, puréed pumpkin 37%, soft wheat flour, barn eggs, Grana Padano DOP, 6 x 1kg packs = 6kg sugar, salt, nutmeg, rice flour. F04
MIN 1 1 pc 6 YIELD +10% 3.3g x 1kg Gnocchetti di patata
10 x 1kg packs = 10kg Ingredients: potato puree 91%, soft wheat flour, barn eggs, salt, rice flour
MIN 1 pc 7 1 YIELD +20% 2.3g x 1kg
10 x 1kg packs = 10kg
F50 Filled gnocchi WITH TOMATO AND MOZZARELLA
F08 Ingredients: potato puree 55%, tomato pulp 15%, soft F52 wheat flour, mozzarella 5%, durum wheat semolina, Gnocchi caserecci F05 celery, carrots, onion, corn starch, rice flour, extra virgin olive oil, sunflower oil, basil, sugar, pepper. Filled gnocchi alle castagne Gnocchetti WITH MUSHROOMS (WITH CHESTNUTS) MIN 1 1 pc 6 con spinaci YIELD +6% 8.3g x 1kg Ingredients: potato puree 55%, soft wheat flour, Ingredients: rehydrated cooked chestnuts 67%, (WITH SPINACH) ricotta, mushrooms in variable proportion 6% 6 x 1kg packs = 6kg potato flakes, soft wheat flour, pasteurized fresh (Agaricus bisporus, Pleurotus ostreatus, Lentinus whole milk, barn eggs, rice flour. edodes, Pholiota nameko), durum wheat semolina, Ingredients: potato puree 91%, soft wheat flour, barn breadcrumbs, corn starch, Grana Padano DOP, salt, eggs, dehydrated spinach, salt, rice flour. sunflower oil, garlic, parsley, rice flour. MIN 1 1 pc 6 YIELD +10% 3.3g x 1kg
MIN 1 pc 7 MIN 1 pc 1 YIELD +20% 2.3g x 1kg 1 +6% 8.3g 6 x 1kg 10 x 1kg packs = 10kg YIELD
10 x 1kg packs = 10kg 6 x 1kg packs = 6kg our dough
G02 Prontosfoglia ® is a ® deep-frozen pre-cooked egg pasta. Prontosfoglia A practical, versatile and easy-to-use (GREEN) product which is a godsend for cooks who love dishes such as timbale, lasagnette, and pasta au Ingredients: durum wheat semolina, eggs, dehydrated gratin in general. spinach, water.
48 x 26.5 x 0.11cm
60 sheets per box 12 sheets per pack 5 x 2kg packs 10kg
Ideal format for gastronomic trays
G01 / 521 Prontosfoglia®
Ingredients: durum wheat semolina, eggs, water.
48 x 26.5 x 0.11cm
G01 60 sheets per box 12 sheets per pack 5 x 2kg packs 10kg
521 36 sheets per box 3 sheets per pack 12 x 500g packs 6kg our baked pasta
C12N Crêpes alle noci A17 (WITH WALNUTS) Ricciole® B10 Batter ingredients: pasteurized fresh whole milk, C12V speck e provola wheat flour, barn eggs, salt, sugar. ® (WITH SPECK HAM Ingredients (filling) 58%: ricotta, walnuts 8%, Crêpes ricotta Ricciole AND PROVOLA CHEESE) Grana Padano DOP, salt, parsley. ricotta e spinaci ed erbette Ingredients (pasta): durum wheat semolina, 2.3cm 13.7cm 1 pc 52g 30 pcs (WITH RICOTTA AND SPINACH) 1.62kg (WITH RICOTTA AND CHARD) barn eggs, water. Ingredients (filling) 60%: ricotta, speck ham 10%, Ingredients (pasta): durum wheat semolina, provolone 7%, breadcrumbs, salt. Batter ingredients: pasteurized fresh whole milk, barn eggs, water. wheat flour, barn eggs, salt, sugar. Ingredients (filling) 60%: ricotta 84%, spinach 7%, Ingredients (filling) 58%: ricotta 80%, Grana Padano DOP, breadcrumbs, salt. 6.3cm 1 pc 60g 50 pcs 3kg chard 11.5%, Grana Padano DOP, salt. * Shelf life 18 months 6.3cm 1 pc 60g 50 pcs 3kg 2.3cm 13.7cm 1 pc 52g 30 pcs 1.62kg
C12F Crêpes ai funghi B14 A10 (WITH MUSHROOMS) B09 Ricciole® Batter ingredients: pasteurized fresh whole milk, Cannelloni Cannelloni wheat flour, barn eggs, salt, sugar. alla carne ricotta e spinaci Ingredients (filling) 58%: ricotta, mushrooms ricotta e spinaci (FILLED WITH MEAT) in variable proportion 15,5% (Agaricus bisporus, (WITH RICOTTA AND SPINACH) salsate Pleurotus ostreatus, Pholiota nameko, Boletus edulis (WITH RICOTTA AND SPINACH) and its group, Lentinus edodes), Grana Padano DOP, Ingredients (pasta): durum wheat semolina, Ingredients (pasta): durum wheat semolina, sunflower oil, salt, parsley, garlic. barn eggs, water. barn eggs, water. Ingredients (pasta): durum wheat semolina, Ingredients (filling) 63%: meat 29% (beef and pork barn eggs, water. Ingredients (filling) 63%: ricotta 66%, meat), mortadella, barn eggs, Parmigiano Reggiano 2.3cm 13.7cm 1 pc 52g 30 pcs 1.62kg spinach 22%, breadcrumbs, Grana Padano DOP, salt. Ingredients (filling) 35%: ricotta 84%, spinach 7%, DOP, celery, carrots, onion, stock, ricotta, cheese, Grana Padano DOP, breadcrumbs, salt. spinach, breadcrumbs, sunflower oil, salt, spices, Ingredients of bechamel sauce: pasteurized 3.8cm 12cm 1 pc 60g 50 pcs 3kg garlic. fresh whole milk, butter, wheat flour, vegetable margarine, water, potato starch, salt. 3.8cm 12cm 1 pc 60g 50 pcs 3kg
* Shelf life 18 months 6.5cm 1 pc 60g 50 pcs 3kg our baked pasta
C23C Crespelle naturali (PLAIN CRESPELLE)
Batter ingredients: pasteurized fresh whole milk, wheat flour, barn eggs, sugar, salt.
17cm 1 pc 30g 60 pcs 1.8kg C23F Crespelle ai funghi (WITH MUSHROOMS)
Batter ingredients: pasteurized fresh whole milk, wheat flour, barn eggs, salt, sugar. Ingredients (filling) 57%: ricotta, mushrooms in variable proportion 26% (Agaricus bisporus, Pleurotus ostreatus, Pholiota nameko, Boletus edulis and its group, Lentinus edodes), Grana Padano DOP, breadcrumbs, sunflower oil, salt, parsley, garlic.
17cm 1 pc 70g 24 pcs 1.7kg C23A Crespelle agli asparagi (WITH ASPARAGUS)
Batter ingredients: pasteurized fresh whole milk, wheat flour, barn eggs, salt, sugar. Ingredients (filling) 57%: ricotta, asparagus 28%, Grana Padano DOP, breadcrumbs, dehydrated asparagus, salt, sunflower oil, onion, garlic.
17cm 1 pc 70g 24 pcs 1.7kg C23V Crespelle ricotta ed erbette (WITH RICOTTA AND CHARD)
Batter ingredients: pasteurized fresh whole milk, wheat flour, barn eggs, salt, sugar. Ingredients (filling) 57%: ricotta 71%, chard 20%, Grana Padano DOP, breadcrumbs, salt.
17cm 1 pc 70g 24 pcs 1.7kg our dough sheets
H02B H07 Sfoglidea® Filloidea® LA SOTTILE
Ingredients: wheat flour, vegetable margarine, water, Ingredients: wheat flour, water, starch, glucose salt, barley malt extract, butter. syrup, sunflower oil, iodized salt. Sfoglidea® La Sottile is the first deep-frozen puff pastry Filloidea® is deep-frozen filo pastry dough in ready-to-use prepared in pre-rolled sheets that are ready to use straight sheets. Filo pastry is used to prepare many dishes, from from the packet. It is ideal for savouries, crackers, puff pastry appetizers to desserts, especially strudel. It is a very thin parcels, mini-pizza, strudel, meat savouries and steak en dough, almost transparent and very elastic. It is the ideal croûte. It’s especially suitable for recipes with moist fillings base to be creative in the kitchen. (soft cheese, vegetable or meat sauces etc.).
48x40cm 1 pc 125g 44 x 25 x 0.45cm 7 sheets 3.22kg 40 sheets per box H01 2 sheets per pack 4 packs per box Sfoglidea® 5 boxes per carton = 5kg
Ingredients: soft wheat flour, margarine, water, salt, wine vinegar.
Packed in practical mini-slabs, Sfoglidea® is the perfect deep frozen puff pastry dough for sweet as well as savoury dishes such as vol-au-vent and mille-feuilles. It’s also an excellent base for filled tarts, puffs and canapés.
24.5 x 20 x 1.8cm 10 x 1kg packs = 10kg
H03 Sfoglidea® DOLCEROTOLO
Ingredients: wheat flour, vegetable margarine, water, salt, wheat malt extract.
Sfoglidea® Dolcerotolo is the first deep-frozen ready-rolled puff pastry available in individual scrolls wrapped in oven- ready paper. Ideal for cannoncini, strudel, mille-feuilles and savoury snacks (crackers, mini-pizza, vol-au-vent).
40 x 100 x 0.3cm 4 x 1.5kg sheets = 6kg
H06 Frollidea®
Ingredients: wheat flour, vegetable margarine, sugar, eggs, leavening powder, salt, flavours, corn starch.
Frollidea is ® deep-frozen shortcrust pastry, packed in convenient individual slabs. It is suitable for all kinds of confectionery such as biscuits, tarts and filled cakes.
23.5 x 19 x 2cm 10 x 1kg packs = 10kg our organic pasta [ Real size pictures ] our pasta for little ones
B19BIO Ravioli con ricotta e spinaci bio (WITH ORGANIC RICOTTA SFOGLIA AND SPINACH) ANTICA
Ingredients (pasta): durum wheat semolina*, eggs*, water. Ingredients (filling) 46%: ricotta* 67%, spinach* 22%, breadcrumbs*, Parmigiano Reggiano DOP*, salt.
MIN 5-6 +25% 1 pc 7.1g 8 x 1kg 3kg YIELD
E17BIO Tagliatelle B24 con farina di farro Amichetti integrale bio ai formaggi SFOGLIA A21 (WITH ORGANIC (WITH CHEESES) ANTICA WHOLEGRAIN SFOGLIA A18BIO SPELT FLOUR) ANTICA Amichetti Ingredients (pasta): durum wheat semolina, barn Tortellini eggs, water. al prosciutto Ingredients: durum wheat semolina*, wholegrain Ingredients (filling) 48%: ricotta, robiola cheese (WITH HAM) SFOGLIA spelt flour*, eggs*, water. ANTICA bolognesi bio 21.5%, Grana Padano DOP 7.5%, breadcrumbs, salt. SFOGLIA (WITH ORGANIC MEAT) ANTICA MIN 3 +70% 1 pc 22g 10 x 1kg 1.5kg Ingredients (pasta): durum wheat semolina, barn YIELD Ingredients (pasta): durum wheat semolina*, eggs, water. MIN 2-3 +18% 1 pc 4.1g 13 x 1kg 3kg eggs*, water. YIELD Ingredients (filling) 48%: ricotta, ham 20%, Ingredients (filling) 32%: mortadella* 44%, mozzarella, breadcrumbs, cheese, salt. Parmigiano Reggiano DOP*, pork meat*, * ORGANIC AGRICULTURE breadcrumbs*, extra virgin olive oil*, salt, nutmeg*, MIN 2-3 +18% 1 pc 4.1g 13 x 1kg 3kg garlic*, pepper*, rosemary*. YIELD
* Shelf life 24 months MIN 3-4 +40% 1 pc 3.2g 8 x 1kg 3kg YIELD
[ Real size pictures ] [ Real size pictures ] our pasta on the griddle
Locally known as “E Bartlàz”, the Bartolaccio is a type of dumpling (“tortello”) typical of Romagna. It is filled with piadina and the ingredients commonly used for piadina itself. It belongs to the family of pasta cooked on the griddle instead of in water, yet our Bartolaccio can be just as easily deep-fried.
C44STR Bartolacci WITH SQUACQUERONE AND PIADINA
Ingredients (pasta): soft wheat flour, water. Ingredients (filling) 64%: squacquerone cheese 73%, piadina 21%, fresh cheese, baby lettuce, wine vinegar, pepper, salt.
griddle: 3 MIN 1 pc 7 fryer: 2/3 37g x 1kg 3kg
PREPARATION:
• Defrost for 30 minutes before cooking • Deep-fry or cook on the griddle • DO NOT COOK IN WATER! ONCE UPON A TIME...
a story of true quality ... there was a small 45 m2 fresh pasta laboratory in the small town of Lavezzola, in Romagna. How all this has been possible in 40 years can only The best raw materials are purchased directly in It was there, though a long time ago. Today, there is be explained by our real obsession with quality. the original places of production, choosing DOP a 71,500 m2 production facility of which 28,000 m2 is productions when possible. occupied by production lines named Surgital, the For our dough, created in a warm and humid Eggs come from barn-raised hens. environment, just like our grandmothers still Every single ingredient is always processed inside reference Italian company for fresh pasta, ready teach us, we only use fresh pasteurized barn the company. meals and sauces for quality catering. eggs, at least 5 of them for each kilo of flour. A team of biologists daily scrupulously checks all that Everything is expertly frozen, in order to preserve We strictly use only durum wheat semolina flour, is purchased and all that is produced. We personally the only one capable of guaranteeing an elastic design and fine-tune all the production equipment food fragrance and bring to the tables of more than dough with an excellent cooking firmness. to ensure that it replicates manual processing 60 countries around the world food that smells as if it operations as faithfully as possible. were just made fresh. heritage and intuition
We chose the name Surgital in 1995, to most, which guarantees very healthy foods and encapsulate in a single word the two core preserves all the nutritional and organoleptic elements of our activity: Italian culinary tradition qualities in an exceptional way. and deep-freezing technology. Thanks to I.Q.F. technology (Individually Quick We inherited tradition, and, as for our deep- Frozen), each piece is deep-frozen in such a way freezing technology, we studied and adopted that it can be used individually, ensuring total it as the oldest and most natural method to waste reduction and food cost control. Today, we preserve pasta in a manner that avoids using rely on a fully automated 70,000 m3 cold storage preservatives. Our products go from 80°C room. to -20°C in a very short time, 40 minutes at + sustainability in production processes
– 642 CO2 tons each month
the pleasure of research more and more certified high quality a big family and increasingly Our Research and Development Center includes We create first course meals, but, first and The passionate work of hundreds of people that a team of chefs who embody our untiring desire more sustainable foremost, we create ideas. allows a dream called Surgital to become reality to experiment with new types of fresh pasta, every day, rests on solid foundations: a united special ingredients and unusual combinations. Our boundless love for Italian culinary tradition could not but extend to the beautiful land in What we bring to tables all over the world is family. certified high quality, which is the heart of Italy. We work on improving existing products and which it was born. study how to obtain more suitable dough to Romana Tamburini, current President and marry to sauces and condiments. That's why, since 2010 we have been committing Since 1996 Surgital has been working in compliance Director of Production and Edoardo Bacchini, ourselves to substantial investments in order with self-monitoring plans defined in accordance Managing Director. And their three children: Never satisfied with the achievements we to make our production processes more with the HACCP method. Massimiliano Bacchini, Commercial Director; reached, in 2009, in our factories, we inaugurated sustainable. Furthermore, over the years, it has obtained the Elena Bacchini, Marketing Director and Enrica De Gusto - our Pasta Academy, a large space most important certifications regarding food Bacchini, Director of Research, Development conceived as a place for training, tasting, Thanks to three innovative plants for the safety, business organization, respect of the and Management Systems. We are born as a knowledge-sharing and exchange. We welcome production of clean energy (including: environment, and corporate social responsibility. family business and, in a sense, we still are. customers, chefs and students, and organize a photovoltaic system of 1,000 kW/h, a Some of our products also feature the main events and cooking classes. quadrigeneration plant fueled by natural gas religious certifications: Halal and Kosher. with an electrical power of 6,000 kW/h, and a power plant with three oil-free turbines of 600 kW/h, with an aerospace derivation patent), we are now able to produce all the energy we need. By doing so, we spare the environment around
642 tonnes of CO2 every month. ® SURGITAL IN NUMBERS LABORATORIO TORTELLINI AND THE PRACTICAL
OUR FIGURES WE ARE THE IDEAL PACKAGING....
FACTORY PARTNER FOR THE FOOD SERVICE ...that speaks to you,
the RIBBON LABEL acts as a seal and a guarantee of product quality, and it also clearly Product image on the pack displays all the essential product information: 28,000 m2 production area RESTAURANTS STARRED cooking methods and times, ingredients and RESTAURANTS product images.
Cooking times clearly visible! ... that listens to you.
Clear cooking 29 RESTAURANT BARS methods With SURGIPACK: designed with convenience, production lines CHAINS speed and quality in mind. The Surgipack bag features an exclusive and ultra-convenient re- STORAGE WAREHOUSE sealing system that makes it easier to handle the pack’s contents and keeps all the fragrance of the CATERING, HOTEL SECTOR pasta intact. 6,000 m2 CANTEEN SECTOR total surface area And it’s instantly noticeable in the freezer!
70,000 m3 refrigeration space AND MUCH MORE... 14,000 pallet spaces
WE PRODUCE DAILY MAJOR DOOR TO DOOR [ ] RETAIL CHAINS
135 tonnes of fresh pasta INDUSTRY TRANSPORT SERVICES
60,000 ready meals APPROVED BY
the University 8 tonnes of Gastronomic Sciences of frozen sauces of Pollenzo Laboratorio Tortellini® is a brand
SURGITAL S.p.A. - via Bastia, 16/1 - 48017 Lavezzola (RA) Emilia-Romagna - ITALY Tel +39 0545 80328 - Fax +39 0545 80121 - [email protected] surgital.it